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Improvement in Sensory Properties of Cooked Cured Pork Loin by Injection of Pork Extract Fermented by Staphylococcus xylosus

机译：用葡萄球菌发酵的猪肉提取物注入煮熟治愈猪肉腰泌猪肉感觉特性的改善

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作者
Hiroyuki Yamanaka; Satoshi Kanai; Masanobu Akimoto; Takashi Sameshima; Keizo Arihara; Makoto Itoh;
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年度 2003
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1. Improvement in sensory properties of cooked cured pork loin by injection of pork extract fermented by Staphylococcus xylosus [Japanese] [J] . Yamanaka H, Kanai S, Akimoto M, 日本食品科学工学会誌 . 2003,第6期

机译：通过注射木糖葡萄球菌发酵的猪肉提取物来改善煮熟的猪里脊的感官特性[日语]
2. Improvement in sensory properties of cooked cured pork loin by injection of pork extract fermented by Staphylococcus xylosus [Japanese] [J] . Yamanaka H, Kanai S, Akimoto M, 日本食品科学工学会誌 . 2003,第6期

机译：用葡萄球菌发酵的猪肉提取物注入煮熟治愈猪肉腰腰部感官特性的改善[日文]
3. The effects of instrumental color and extractable lipid content on sensory characteristics of pork loin chops cooked to a medium-rare degree of doneness [J] . Wilson K. B., Overholt M. F., Shull C. M., Journal of Animal Science . 2017,第5期

机译：仪器颜色和可提取的脂质含量对煮熟到中稀土度的猪肉瘤感觉特性的影响
4. Determination of Physicochemical Parameters, Microbiological Counts and Sensory Attributes of Cured Pork Loin [C] . C.A. Almada, C. Hernández Pezzani, N. Szerman, International congress on engineering and food . 2011

机译：愈合猪腰的物理化学参数，微生物计数和感官属性的测定
5. Improving oxidative stability of omega-3 enriched pork meat by addition of food grade sugars and sensory characterization of cooked and re-warmed pork meat patties by free choice profiling. [D] . Peethambaran, Krishnadas. 2011

机译：通过添加食品级糖来提高富含omega-3的猪肉的氧化稳定性，并通过自由选择轮廓分析对熟化和再加热的猪肉小馅饼进行感官表征。
6. The effects of ultimate pH and color on sensory traits of pork loin chops cooked to a medium-rare degree of doneness [O] . Elaine Lee Richardson, Brandon Fields, Anna C Dilger, 2018

机译：最终pH和颜色对中熟度的猪里脊肉感官特性的影响
7. Atividade de água, pH, umidade e desenvolvimento de Staphylococcus xylosus durante o processamento e armazenamento da paleta suína curada, maturada e fermentada Water activity, pH, moisture and growth of Staphylococcus xylosus during processing and storage of cured, matured and fermented pork shoulder [O] . Nelcindo Nascimento Terra, Renato João Sossela de Freitas, Alexandre José Cichoski 2007

机译：腌制，成熟和发酵猪肉调色板在加工和贮藏过程中的水，pH，水分和葡萄球菌的发育活性腌制，成熟和发酵猪肉肩膀在加工和贮藏过程中水分，的pH，水分和葡萄球菌生长。
8. EVALUATION OF PORK LOIN, FROZEN, STRING-TIED PORK LOIN, FROZEN, STRINGLESS-IN-CASING AND PORK CHOPS, CHOPS, FROZEN, BONED [R] . H. R. Ignall 1962

机译：评价猪肉，冷冻，串烧猪肉，冷冻，无酒精和猪肉炖肉，商店，冷冻，烤肉

Improvement in Sensory Properties of Cooked Cured Pork Loin by Injection of Pork Extract Fermented by Staphylococcus xylosus

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